This is one of those recipes that looks incredibly humble and then you take a bite and immediately understand why it shows up on so many Korean tables.

If you’ve ever gone out for Korean food and found yourself weirdly obsessed with the little bowls of side dishes (the ones you keep reaching for between bites of everything else), this spinach dish is probably part of that memory.

It’s called sigeumchi namul, and it’s a seasoned spinach side that’s lightly nutty, savory, garlicky, and deeply comforting in the quietest way. Nothing loud. Nothing heavy. Just really, really good.

This version is topped with toasted sesame seeds, roasted garlic, and fresh scallions, which gives it a bit more texture and warmth while still staying true to the spirit of the dish.

It’s the kind of recipe you make once and then wonder why you weren’t doing this with spinach all along.

Why This Korean Spinach Dish Is So Special

At first glance, it might not seem like much. It’s spinach. It’s seasoned. That’s it.

But this dish is special because it’s all about balance.

The spinach is tender but not mushy
The sesame oil adds richness without heaviness
The garlic gives depth instead of sharpness
The scallions bring freshness
The sesame seeds add just enough crunch

It’s proof that you don’t need a long ingredient list to make something memorable.

This is a side dish that supports everything else on the table without competing for attention and somehow that’s exactly what makes it shine.

Ingredients

Step-by-Step: How to Make Korean Spinach

Step 1: Blanch the Spinach

Bring a large pot of salted water to a boil.

Add the spinach and blanch for 30–45 seconds, just until wilted and bright green.

Immediately transfer to an ice bath or rinse under cold water to stop the cooking.

Step 2: Squeeze Out the Water

Once cool, gently squeeze the spinach to remove excess water.

You don’t need to wring it dry - just get rid of the extra moisture so the seasoning can shine.

Then loosely chop or cut into bite-sized lengths if needed.

Step 3: Prepare the Garlic

You can do this one of two ways:

Roasted garlic for a mellow, slightly sweet flavor
Lightly sautéed garlic for a more traditional approach

Either way, keep it gentle. You want flavor, not bitterness.

Step 4: Season the Spinach

In a bowl, combine the spinach with:

Sesame oil
Soy sauce
Salt (to taste)

Use your hands or tongs to gently toss. This helps coat everything evenly without breaking up the spinach too much.

Step 5: Finish with Toppings

Top with:

Roasted garlic slices
Chopped scallions
Toasted sesame seeds

Give it one last gentle toss or leave the toppings visible for a beautiful presentation.

A Little Context

In Korean cooking, namul refers to seasoned vegetable dishes. They’re usually served as side dishes and are meant to be nourishing, simple, and comforting.

This spinach version is one of the most common and for good reason. It’s quick to make, incredibly versatile, and naturally healthy without trying to be “health food.”

It’s just… good food.

And honestly, those are my favorite kinds of recipes.

When I Love Making This Dish

This is my go-to spinach recipe when:

I want something green but not boring
I need a quick side dish that goes with everything
I’ve got spinach that needs to be used ASAP
I want a meal to feel more complete without more effort

It works beautifully alongside dumplings, rice bowls, grilled meats, tofu, eggs - you name it.

Sometimes I’ll even eat it straight from the bowl while standing at the counter. No shame.

The Key to Perfect Spinach

If you’ve ever had watery, bland spinach - this part is important.

The secret to good sigeumchi namul is blanching the spinach quickly and squeezing out the excess water.

This step:

Keeps the spinach bright green
Removes bitterness
Helps it absorb seasoning properly

It takes less than a minute and makes all the difference.

How This Dish Should Taste

If you’re tasting as you go, here’s what you’re aiming for:

Savory but not salty
Nutty from sesame oil
Garlicky without being sharp
Fresh and clean

If it tastes flat, add a tiny splash more sesame oil or soy sauce. Small adjustments go a long way here.

Make-Ahead & Storage Tips

This dish is actually better after it sits for a bit, which makes it perfect for meal prep.

Store in an airtight container in the fridge
Keeps well for up to 3 days
Serve cold or at room temperature

It’s one of those rare greens that doesn’t feel sad as leftovers.

Easy Variations

Once you’ve made it once, you’ll start playing around and that’s encouraged.

Add a pinch of chili flakes for heat
Sprinkle with crispy shallots instead of garlic
Swap scallions for chives
Add a splash of mirin for subtle sweetness

Still simple. Still comforting.

Why I Love Dishes Like This

This spinach dish reminds me that food doesn’t always have to be the star of the show to be meaningful.

Sometimes the quiet recipes - the ones you almost skip - end up being the ones you crave the most.

It’s nourishing. It’s grounding. And it makes any meal feel more thoughtful.

Looking for more salad recipes? Try my popular recipes below:

Korean Spinach with Sesame, Roasted Garlic & Scallions